I love to make frittatas. Basically, a frittata is like a big baked egg stuffed with deliciousness... and almost anything can go in a frittata. I like to make them on a Sunday night to use up whatever I have leftover in the fridge. This mini version is perfect for any get-together: Breakfast for the kids after a sleep-over, brunch with the neighbors, a bridal brunch paired with a delicious salad, and even a quick supper. Here's a basic mini frittata recipe that you can add your favorites to: Asparagus, corn, tomatoes, onion... just about any combo tastes good baked in eggs.
MINI PARTY FRITTATAS
Makes 2 dozen
1/2 cup whole milk
1 cup fully cooked ham or Canadian bacon, chopped
1/2 cup Parmesan cheese, grated
1/2 cup roasted red peppers, diced (optional)
1/2 teaspoon kosher salt or more to your taste
1/4 teaspoon black pepper
pinch of Cayenne pepper (or dash of Tabasco)
1 tablespoon Italian flat leaf parsley, chopped
Preheat oven to 400 degrees F. Spray 2 mini muffin tins with non-stick cooking spray. In a large bowl, add the eggs. Whisk with a fork just slightly to break them up. Add the milk, salt, and peppers and whisk for a minute more to combine. Stir in the remaining ingredients. Fill the cups 3/4 full. Bake 8 minutes or until they puff up and become set in the middle. Serve warm.